Classic Coquito Recipe

The coquito is a traditional Christmas drink that originated in Puerto Rico. It tastes like an amazing coconut flavored eggnog.

Not only do you have the richness of eggnog and that spicy flavor you love, but you’ve also got the addition of coconut. The coconut flavor is what makes this drink absolutely amazing.

People who are expecting to taste eggnog are going to be floored by the rich flavors of coquito.

The best part is, there are no eggs in this coquito recipe!

This “Puerto Rican eggnog” is such an easy way to shake things up a bit and enjoy something different for the holidays.

Serve with sugar cookies or butter cookies for a real treat!

Great for Making Ahead

Coquito is best when served very cold, so plan on allowing it to chill at least 2 hours before serving.

Better yet, make a batch the day before your holiday celebration and let it chill in the fridge overnight. Plus, making your coquito ahead of time means more time mingling with your friends and family and less time tending bar.

If you’ve never had a coquito before, you definitely need to try it. And once you try it, I can pretty much guarantee it will become a holiday favorite.

Virgin Coquito Recipe

If you want to make a batch of virgin coquitos for the kids, just leave out the rum. The drink will be just good and even creamier without the addition of the alcohol.

Or, whip up a batch of grinch punch for the kids to enjoy while the adults sip on their coquitos.

Coquito Coconut Eggnog

Yield: 10

Prep Time: 5 minutes

Cook Time: 5 minutes

Chill Time: 2 hours

Total Time: 2 hours10 minutes

A rich and creamy, no-egg, coquito recipe made with rum and coconut milk.

Ingredients

2 star anise

1 ½ cups water

1 (15 oz) can cream of coconut (such as Coco Lopez)

1 (13.5 oz) can coconut milk

1 (12 oz) can evaporated milk

1 (14 oz) can condensed milk

3/4 tsp ground cloves

¼ tsp nutmeg

1 tsp cinnamon

pinch of salt

1 cup coconut flavored rum

Instructions

Boil water and anise stars in a small pot for 2-3 minutes. Allow to cool completely, then remove anise stars from water.

Pour the water into a blender. Add cream of coconut, coconut milk, evaporated milk, condensed milk, cinnamon, nutmeg, cloves, and salt. (Depending on size of the blender, you may have to do this in batches.)

Transfer mixture to a pitcher. Add rum and stir to mix well.

Cover and refrigerate for at least 2 hours before serving. Stir well before serving and garnish with a sprinkle of cinnamon or nutmeg, if desired.

Notes

We went a bit light on the rum in this recipe, so feel free to add more to adjust taste to your liking.

Did you make this recipe?

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